Combine the salt, brown sugar, red pepper, cumin, and allspice. Rub the mixture all over the pork. Place the rubbed pork in a bowl and cover tightly with plastic wrap. Refrigerate overnight. Remove the pork from the refrigerator 2 hours before cooking.

Preheat the oven to 325°F.

Remove the pork from the bowl and pat dry with paper towels. Heat a large roasting pan over medium-high heat for 3 minutes. Add the vegetable oil and heat for 1 minute. Add the pork to the pan and brown it on all sides, turning often, about 4 minutes total. Remove the pork from the pan and set aside.

Reduce the heat to medium, add the onion, and stir with a wooden spoon for 3 minutes. Add the leeks, carrots, and celery and sauté or 3 minutes. Add the garlic and raisins and cook for 1 minute. Add the rose broth, and chorizo and return the pork to the pan. Cover and bake for 3½ hours.

Remove from the oven and place the pork on a serving platter to rest. Place the pan over medium heat and add the clams, rosemary, oregano, and 1 tablespoon of the parsley. Cover and cook for 3½ to 4½ minutes (or until the clams open). Taste for seasoning and add salt and pepper if desired. Arrange the clams around the pork on the platter.

Ladle a cup of the chorizo-raisin broth over the pork and clams. Pour the remaining broth from the roasting pan into a small serving bowl. Serve the pork in broad-rimmed bowls, with a slice of pork in the center, clams around the sides, and roasting broth ladled on top. Garnish with the remaining 1 tablespoon parsley. Serves 6.

WINE RECOMMENDATION: McClelland and Matheson call for a “full-bodied rose [which] incorporates the whole spice rack, the flavors of a light red, and the minerality of a white, so it goes well with a dish that features such a variety of tastes.”